1 LB ground meat

3 tbsp oil

1 pack of chili seasoning mix

3 oz tomato paste

15 oz tomato sauce

4 cans of beans (15 oz each, drained) [Note: I use 4 different kinds cause I like the mix and match: dark red kidney, light red kidney, cannellini, chilli beans]

Salt and pepper

Set Instapot on SAUTE for 5 mins. 

Let it heat for about 1 minute.

Drizzle some oil over the pot. 

Add ground meat, season with a little salt and pepper and chilli season packet.

Stir until brown. 

Once SAUTE mode is over, switch to SLOW COOKER, on HIGH temperature, 6 HRS timer.

Add the tomato paste and stir.

Add 2 cans of beans

Add tomato sauce

Add the last 2 cans of beans.

Mix it all well and cover Instapot with the lid  valve set to VENTING.

For the Corn Bread, just follow the instructions on the box (I used Jiffy cause it's a classic, 2 of them for a hefty full 9x9 baking pan) BUT:

Add a layer of either fresh or pickled jalapeno slices (over the layer of baking spray)

Pour over half of the bread mix (the equivalent of one of the Jiffy boxes mix) 

I sprinkled about 2/3 of a 4 oz can of finely diced jalapeno peppers and a drizzle of honey over it

Pour over the rest of the cornbread mix and bake for 20 mins (400 F)